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Chocolate Crinkle Cookies

These delightful Chocolate Crinkle Cookies combine rich chocolate flavor with a soft, chewy middle and a crisp exterior, featuring an iconic crackled finish that is a feast for both the eyes and palate.
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Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder For a richer taste, dark cocoa can be used.
  • 1 teaspoon baking powder
  • a pinch salt
Wet Ingredients
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs Can substitute with flax eggs for a vegan option.
Coating
  • ¼ cup confectioners’ sugar For coating the cookie balls.

Method
 

Preparation
  1. In a medium bowl, gently whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt until well combined.
  2. In a large mixing bowl, blend vegetable oil, granulated sugar, and packed brown sugar until smooth and creamy. Add vanilla extract and eggs, blending until glossy.
  3. Gradually incorporate the dry ingredients into the wet mixture, stirring gently to form a cohesive dough.
  4. Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Roll the chilled dough into 1-inch balls. Coat them lightly with granulated sugar and fully cover them in sifted confectioners’ sugar.
  3. Place the coated balls on a baking sheet lined with parchment paper, leaving at least 2 inches apart.
  4. Bake for 11-12 minutes, or until puffed and crackled.

Notes

These cookies can last up to one week at room temperature in an airtight container. They can also be frozen for up to three months. To reheat, microwave for a few seconds.